Irresistible Strawberry Chocolate Shell Cake
A delightful cake combining fresh strawberries and rich chocolate, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 160 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed chocolate cookies
- 1/2 cup melted butter
- 2 cups fresh strawberries, sliced
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- Combine the crushed chocolate cookies and melted butter until well-blended. Press into the bottom of the cake pan.
- Bake the crust for 10 minutes. Let it cool.
- Beat the softened cream cheese and powdered sugar until smooth.
- Whip the heavy cream with the vanilla extract until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Layer the sliced strawberries across the cooled crust.
- Spread the cream cheese mixture over the strawberries.
- Drizzle the melted semi-sweet chocolate over the cream cheese layer.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Serve chilled with whipped cream or vanilla ice cream. Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg